15 February, 2008

With Love: Khandvi

Microwave Khandvi

We meet hundreds and thousands of people all around the globe but there are only few who leave their foot prints in our heart. One such person is Trupti of The Spice Who Loved Me. We both started our food blogs together and I can’t remember who was the first one to leave a note in our blogs. With in few days we were exchanging mails and chatting for hours on internet. Her love and passion for Gujarati food was evident when ever she posted a recipe in her blog and it was her simple recipes with detailed descriptions which attracted hundreds of amateur cooks like me to try and create wonderful Gujarati fair. It was always her blog which helped me to cook and impress my Gujju friends. She is a very special friend of mine whom I am missing a lot while writing this post. Although she no more blogs due to some personal reasons, I wish her all the luck and happiness. Dear T, this is to you and our friendship which I treasure.

Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, sweet coconut grates and aromatic coriander leaves. Although I had tasted Khandvi made by my PG owner, I never ventured into making it at home thinking it’s far from my reach to get those seductive spirals. Then one day while browsing for recipes I came across thisMicrowave Khandvi and I could no more resist the temptation. The ingredients listed and the method sounded simple enough to give it a go. I gathered all the courage I could muster and prayed before venturing into making it. It was fun watching thin batter turn thick paste when cooked in microwave without wasting my elbow grease and then spread them thinly on my glass chopping board (I thanked my Amma at that moment for teaching me Dosa making skill;). The best part was to cut them into thin stripes and roll them without much fuss!!! Yes, I did it and I feel like I am on top of the world (Oh, all you Khandvi experts can stop making faces and rolling their eyes :P). Here I proudly present fluffy, soft, melt in mouth and sinfully delicious Microwave Khandvi which goes to RCI-Gujarat hosted by lovely Mythili of Vindu.

Method:Take gram flour, turmeric powder, chilli and ginger paste, hing and salt to taste in a microwave safe bowl and mix well. Add butter milk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed. The batter should be thin and flowing without any lumps.Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well.Mean while, keep ready 2-3 steel plates or glass chopping board as I have used and a spatula to spread the batter. Don’t grease them with oil.Place again in a microwave and cook uncovered for another 5 mins. Mix well and check if you can spread them thinly on the back of steel plates or glass chopping board. If the mixture is still runny, place it again in microwave and cook for another 2-4 mins.Spread the thick batter quickly on the back of steel plates or glass chopping bowl. Spread it as thinly as possible.Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.For tempering, heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter, add chopped green chillies and sauté it for few seconds.Spread them evenly over rolled Khandvi. Serve them immediately garnished with coconut grates and chopped coriander leaves and enjoy.

Microwave Khandvi

Note:

Few things worth remembering when making Khandvi areWhile preparing the batter make it lump free as it will help you to evenly spread.Keep at least 3 steel plates or smooth surfaced utensils ready before you spread the batter as it is important to spread the batter before it cools down and it is difficult to spread cooled batter thinly and evenly.

58 comments
:

You made that in the MW! Looks great, Sups, I should try it too. I made the traditional way which is pretty messy!Happy V day. We had 2" snow this morning, kids' school got canceled, so we are hanging around!:DEnjoy the day.

Aww my whole goal of foodie blogging is not only to make and learn about food but also be able to make friends the way you did with T. Excellent recipe dear...I hope you have superb weekend ahead. Aamele Mathadona. Oye ve my Kannada needs some work hehe.

Hey Sia, this post is truly very touching! Hugs to you for articulating these thoughts so well, dear! Trupti indeed is a dear friend and a passionate person! Lovely microwave khandvis, this is totally delicious!

Hi Sia!! ooh!! gorgeous! I love khandvi! My MW is outa order, just works as a clock & storage! Once I buy the replacement Khandvi is on my top list!

say, I miss Trupti a lot too! She was among few who were the early commentors on my blog and it increased my confidence! Her blog is private now, is there any way I can get in touch with her and ask for permission to see her blog ?

Wonderful one Sia..I was planning on this then choose something very simple...check it on mine today...yeah I miss T too..I remember the mails we exchanged during her event...wish she comes back...its sad..

I have been an avid reader of your blog, and have loved every bit of it.

I have always been an assistant to my mother for Khandvi making (I have done it hundreds of times). My job is usually spreading the batter and the slicing it when it cools. One thing I wanted to pass on to everyone is that you can also spread the batter onto tin foil or a thick plastic (we usually use tin foil)- just place the foil on a flat surface. It works everytime.

Sia Today I made these following your microwave recipe.. but made slight changes in the overall Khandvis.. will post & link to your post. Thanks.U have changed the design? Looks Great.. very pretty.Soma(www.ecurry.com)

Hi! I love Khandvi, and I just tried making it for the first time after being sorely disappointed by the only fresh option available near me. Your recipe worked PERFECTLY... I was (honestly) quite shocked, because I expected my first time to be a disaster...

The only thing is, I made only 1/3 cup of besan equivalent... and based on how fast the mixture thickened while spreading, I'm afraid that if I make the whole amount it will solidify halfway through...

Namaste! I am Sia and welcome to Monsoon Spice, my virtual home. Thank you for all your comments, inputs and feedback. I really appreciate the valuable time you spent browsing through my recipe repertoire.

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About Sia

Born in India and raised in fun and food loving family, I currently reside in UK with my better half and my two babies, five years old son and nine years old food blog. My cooking style has strong root in Indian culture and at the same time embraces the world cuisine with equal passion. With never ending love for food, spice and life, I am passionate about cooking and making Indian food less intimidating, healthy and easy to cook which reflects in my blog Monsoon Spice which has been ranked one among Top Indian food blogs. Read more…

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